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Bloody Mary Tomato Salad with Pickled Shrimp

The heirloom tomatoes are coming in at Pepper Place and I’m a huge fan. We buy them every chance we can get. Personally, I can eat them like an apple, but this recipe is the perfect marriage of those tomatoes with some fresh Gulf shrimp!

3# assorted tomatoes, sliced (heirlooms are best, such as Cherokee Purple, Beefsteak, Brandywine, etc but any good southern ripe tomato will do)

1/3 cup celery sliced thin on the bias (diagonal)

1/2 cup firmly packed celery leaves (celery leaves are great for seasoning dishes and for garnishes, so don’t automatically toss them like many people do

Using a chilled serving platter, arrange the sliced tomatoes and celery. Sprinkle with cracked black pepper and sea salt to taste. Drizzle with the Bloody Mary Vinaigrette (recipe below) and spoon the pickled shrimp over the top (also below). Top with the celery leaves and garnish with pickled okra or pickled green beans. You can even add some crumbled Feta if you’d like!

For the vinaigrette:

1/2 cup spicy Bloody Mary mix (like Zing Zang)

1/4 cup olive oil

2 tbsp fresh lemon juice

1 tbsp prepared horseradish

1 tsp finely ground black pepper

1 tsp hot sauce

3/4 tsp celery salt

1/2 tsp Worcestershire sauce

Combine ingredients in a bottle with a lid, shake and chill.

To make pickled shrimp:

In a zip top freezer bag (gallon size), add 1 pound of medium-sized peeled fresh shrimp. To the bag, add the following ingredients, then place the bag in your refrigerator for at least 2 hours but the longer you leave it in, the better. After 6 hours the shrimp will get rubbery, so 2-6 hours is the processing time.